Edible Bozeman Apple Cranberry Pie Re-creating magic using new ingredients Recipes Edible Bozeman High-Altitude Stout Gingerbread Recipes Edible Bozeman Farro with Roasted Carrots Recipes Edible Bozeman Hakurei Turnip Salad with Orange and Fennel When you find Hakurei turnips, the first thing you should do with them is eat them raw. Recipes Edible Bozeman Citrus Vinaigrette This versatile citrus vinaigrette brings an unexpected brightness to roasted vegetables Recipes Edible Bozeman Bison Sloppy Joes A homemade classic Recipes Edible Bozeman Warm Red Cabbage Salad Recipes Edible Bozeman Cranberry Mostarda A pretty addition to a cheese board or even the Thanksgiving table Recipes Jackie Page and Amy Andrews Whiskey Cocktail We’re fans of the classics, but there are times we like to experiment. Recipes Edible Bozeman Grissini Adapted from the PBS show “In Julia’s Kitchen with Master Chefs: Grissini with Carol Field,” by Carol Field and Julia Child. Recipes Amy Andrews Green Tomato and Apple Chutney Recipes Amy Andrews Cherry Galette Homemade pastry takes about 10 minutes to make and tastes so much better than anything you can buy. Recipes Amy Andrews Pickled Red Onions Use a forkful to brighten up sandwiches, salads, and things from the grill. Recipes Maria Anderson Overnight Smoked BBQ Pork Butt Recipes Maria Anderson Aged Cheddar Mac ’n’ Cheese Recipes Amy Andrews Four Dressings for Salads and Bowls When deciding on a dressing, think about texture in addition to flavor. Recipes Amy Andrews Lemon Beans Cooking beans is really very simple, it just takes a little planning. Recipes Steve Kuntz Grilled Halibut and Asparagus with Tropical Fruit Salsa Summer is a great time for fish. Recipes Edible Bozeman SPARKLING WINE COCKTAIL Great for brunch. Recipes Amy Andrews High-Altitude White Cupcakes with Blackberry Italian Meringue Buttercream High altitude means lower air pressure and that changes things with baking, Recipes Linda Huang Green Curry Chicken with Sweet Potato Courtesy of Linda Huang. the owner and chef at the Hummingbird’s Kitchen. Recipes Amy Andrews Rustic Chard Tart with Italian Egg Pastry This Mediterranean-inspired tart makes a great light meal Recipes Amy Andrews Natural Egg Dye Coloring eggs with homemade dye is meditative work. Recipes Edible Bozeman Gribiche-Style Vinaigrette Eggs go great with asparagus. Recipes Edible Bozeman Hazel Hartwell's Date Nut Bread Recipe Each new loaf is dense, chewy, and perfectly sweet; each bite tastes like home. Recipes Amy Andrews Gingerbread Cookies These cookies are dark and beautiful, with a soft texture and spicy, just-sweet-enough flavor. Recipes Mary May Root Vegetable Soup Feel free to add or subtract from the root vegetable ingredients based on your taste. Recipes Amy Andrews Roasted Beets with Honey Bourbon Dressing The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to get them cooked. Recipes Edible Bozeman Café Mexicano Perfectly sweet, perfectly spiced, and guaranteed to please. Recipes Tori Pintar Smoky Cranberry Bean Bowls with Kale & Crispy Eggs On cold, snowy days I love batch-cooking soups, grains, and beans, especially less traditional varieties. Recipes Amy Andrews Quesadillas with Collards and Beans A tasty winter dish using local ingredients Recipes Amy Andrews Slow Cooked Pulled Pork Pulled pork practically makes itself in a slow cooker. Recipes Megan Ulrichs Thai Butternut Squash Soup Butternut squash soup is excellent for internal protection from UV rays, frostbite, and excessive dryness. Recipes Rick Bass Backstrap with Morels If possible, this recipe should begin far in the backcountry of a beloved place. Recipes Amy Andrews Make-Ahead Mashed Potatoes Mashed potatoes are a favorite in my family, but often have to be prepared in a flurry of last-minute activity. I offer you a solution. Recipes Edible Bozeman The Perfect Manhattan for Montana A typical Manhattan is made with sweet vermouth, but the Perfect Manhattan gives the traditional recipe a twist. Recipes Chef Brian Menges Tajarin Pasta So much of what we do in professional kitchens is so complicated, and I love this recipe for its absolute simplicity. Recipes Amy Andrews Simple Plum Jam Simply cut the plums in half to remove the pits, cook with a little sugar, and you’ve got jam. Recipes Amy Andrews Fresh Tomatoes and Pasta Dolina Pasta and tomatoes from 7 Spruce Farm make for a mighty local— and mighty delicious—summer meal. Recipes Jonathan Finkenauer Chef Jonathan Fink's Meatball Recipe Sure to be a family favorite. Recipes Wild Crumb Huckleberry Scones from Wild Crumb Delicious served warm or at room temperature. Recipes Alyssa Henry Flathead Cherry-Mint Shrub What better way to top off a hot day than with the sweet taste of Flathead cherries and fresh mint? Recipes Kenan Anderson Roasted Asparagus and Morels with Sauce Gribiche Consider cooking this seasonal appetizer for your next alfresco dinner party. Recipes Charley Graham Sourdough Pita and Hummus Quick and easy to pull off and the payoff is huge in flavor and fresh-from-the-oven smells. Recipes Amy Andrews Summer Grill Basket Consider this recipe a starting point, and remember that simple combinations produce great results! Recipes
